Apparatus and Methods for Hygiene Monitoring in Restaurants and Grocery Superstores

ABSTRACT

This disclosure describes methods and apparatus for hygiene monitoring in chain restaurants and grocery superstores. Four sub-systems are introduced to take care of different aspects of hygiene in restaurants. One sub-system uses contactless and in-contact temperature sensors installed on appliances to constantly monitor the temperature of working appliances to be in pre-defined range and use an Internet of Things gateways to transmit the data to remote control unit. The system generate an alert or report if the temperature of the appliances falls beyond the predefined range for more than a specific period of time. Another sub-system use a combination of temperature, humidity, UV and gas detectors to monitor the environment to be unsuitable for growth of fungus and bacteria and alert in case of exposure to harmful material and sun radiation. This sub-system also use an Internet of Things gateways to transmit the data to remote control unit. The third sub-system use a combination of radio frequency tags attached to the staff, RF tag readers and infrared/proximity/motion/microphone/touch sensors installed over the faucet and dispenser to monitor if the staff wash their hands properly after going to the restroom. The forth sub-system automatically generate food expiring label for opened cans and food container based on RF tag worn by the staff. The system generate and print the label whenever the staff gesture their RF tags in front of them and potentially scan the container bar code or select it from a drop-down menu on its touch screen. The last sub-system can also monitor the inventory of opened cans of food in the refrigerator and provide a report or alert when they the time gets close to expiration date.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application No.62/321,906 filed on Apr. 13, 2016, and U.S. Non-Provisional applicationSer. No. 15/396,493 filed on Dec. 31, 2016 the contents of which areincorporated by reference herein.

COPYRIGHT NOTICE

Some parts of the disclosure of this patent document contain materialsthat are subject to copyright protection. The owner of the copyright hasno objection to the facsimile re-production of this disclosure by anyoneas it appears in the Patent and Trademark Office Patent file or records,but otherwise reserves all copyright.

BACKGROUND OF THE INVENTION

According to a CDC report, every year, around 48 million people get sickfrom a food-borne disease in the United States, from which 128,000 arehospitalized and almost 3,000 people die. The most common food-bornedisease agent is the Norovirus which accounts for almost 40% of alloutbreaks. When a food related incident happens in one branch of afranchise chain, not only that unit will be penalized by healthauthorities, but also the entire brand will bear severe losses due toloosing customer confidence. Up until now, no technological solution hasbeen introduced to allow the headquarters to monitor hygiene complianceamong their franchise units.

One of the main concerns regarding food hygiene in restaurants and anyfood processing center is to ensure that the temperature of theappliances and food containers stays at the recommended level (definedby Department of Health). Currently these data is being logged andrecorded manually by the staff of the food processing organization.However, this is not only subject to human error but it is alsodifficult for high level managers to supervise the process. Accordingly,there is a need for a centralized monitoring and control system to logthis data and provide a real-time warning in case a temperature fallsbeyond the acceptable range.

Another source of concern regarding food safety is the hygiene among thestaff of the restaurants. For example, there are hand-washing codesdictated by the health organization that the staff should follow. Inaddition, the staff should not attend the work space if they are ill andhave a fever. Unfortunately, at the moment there is no automaticmechanism to monitor staff compliance with these codes without violatingtheir privacy. Restaurants currently rely on the honesty of the staff toreport them.

Moreover, the environment temperature and humidity shall be controlledin a restaurant kitchen to make sure that the environment is notsuitable for growth of bacteria and fungus.

Furthermore, another issue regarding food safety is the proper labelingof the opened cans and raw meat in the refrigerator. That's because theexpiration time of a food product will change whenever the can orcontainer is opened. On the other hand, the raw material or meat may notbe used all at once upon opening of the container and the left over maybe kept in the refrigerator for future use by another employee. Sincethis employee may not be the one who originally opened the container, itmay be hard for he or she to determine how old the can ingredient is. Atthe moment, there are certain procedures in place for manual foodlabeling by the staff, but they may forget to label the opened cans.This can happen due to work pressure, stress or even confusion oncalculating the expiration date based on the type of ingredient.

This patent application will address all these issues separately andprovide hygiene monitoring sub-systems that can be used by managers toget real-time feedback about the level of compliance with food safetycodes in each remote franchise unit. Needless to say, that eachsub-system may be implemented individually or in combination to othersub-system to provide cost effective solution based on customerrequirements.

Our combined system can help managers of chain restaurants and grocerysuper-stores to remotely monitor the level of hygiene compliance amongthe franchise units; promote a good reputation among their patrons;reduce the risk of contamination, fines, and lawsuits; get real timefeedback that allows immediate correction; reduce maintenance costs byidentifying the need for service sooner; and reduce the insurancepremium related to “accidental contamination” clause by proving thebusiness is highly monitored.

SUMMERY OF THE INVENTION

This application describes apparatus and methods for hygiene monitoringin chain restaurants and grocery superstores. The system contains 4sub-system each of them may be implemented separately or combined withother sub-systems and monitor different aspects of food safety. One ofthe sub-system includes: measuring temperature by plurality ofthermometer or thermostat, transferring the data regarding thetemperature inside appliances, heaters, coolers, refrigerator to acentral monitoring unit; setting predefined value range for healthyfunctionality of each heating, cooling, appliances unit; reporting oralarming if the temperature falls out of range for a specific period oftime. The other sub-system does similar thing for temperature of theenvironment in addition to storing data and generate alarm based onhumidity/gas and other environment related sensors. The third sub-systemtrack the location of staff in the environment and check theircompliance with hand-washing policy of the organization. The forthsubsystem generate automatic food labels for opened cans based on RF tagworn by the staff.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1: Different sub-systems of hygiene monitoring system

FIG. 2: A system overview of the hygiene monitoring system

FIG. 3: Wakeup-sleep cycles and relevant parameters

FIG. 4: A history graph of appliances' temperatures during a specifiedperiod

FIG. 5: Temperature monitoring of the environment

FIG. 6: An object localizer system employing two closely attachedbeacons and two base-stations (smartphones). The base-stations sharedata with each other to improve accuracy of location estimation.

FIG. 7: An object localizer system employing two co-located beacons andone base station.

FIG. 8: A localizer scheme employing two beacons worn by the user andone base station.

FIG. 9: RSSI matrix calculated for multiple transmitter and receiverantennas.

FIG. 10: A detail overview of the washing-hand compliance sub-system

FIG. 11 A relation diagram between washing-hand events and informationextracted from sensed data

FIG. 12: A front-end hygiene monitoring app designed to display reportsand alerts on managers' mobile device about staff location andwashing-hand compliance

FIG. 13: A sample label generated automatically by reading RF tag wornby the user

FIG. 14: Combined system of appliances and environment monitoring

DETAILED DESCRIPTION

The present invention provides a system and methods to constantlymonitor (and/or control) the level of compliance with key hygienecriteria in restaurants, grocery super stores, franchise units, hotelsand resorts, and other food processing factories.

Our total monitoring system comprises of one or more of the followingsub-systems. Any combination of following sub-systems may be employed todesign the total hygiene monitoring system depends on customerrequirements and application economy. Alternatively, any sub-system maybe employed individually as a separate monitoring system.

Following is the list of sub-systems:

A) Appliance monitoring sub-system.

B) Environment monitoring sub-system.

C) Staff monitoring sub-system.

D) Automatic food labeling sub-system.

FIG. 1 shows different parts of a total hygiene monitoring solution.

A) Appliances Monitoring Sub-System.

Two common sources of food contamination in restaurants or any otherfood processing facilities are appliances not maintaining a healthytemperature, or the meat being kept outside hot/cold zone for more than2 hours. To address these issues, certain procedures are in place tomeasure and record the appliances' temperatures but the process ismanual and time-consuming and sometimes the staff forget to follow theseprocedures, therefore, we hereby propose an Internet of Things (IoT)solution which gather useful sensors data and store them in a centralapplication that can both generate real-time alerts or log the historyfor future reference. The system optionally may contain mechanisms tocontrol the temperature or change settings of the appliances byaccessing their microcontroller through the internet remotely.

The “appliances monitoring sub-system” comprises a plurality oftemperature sensors (or thermostats) installed on the restaurants'appliances such as refrigerators, freezers, ovens, stoves, grills,heaters, warmers, dish-washers, ice-makers, soft drink mixers anddispensers, ice cream dispensers, coffee makers, toasters, fryers, etc.;plurality of interfaces to read the sensors data and possibly log themin an attached on-chip memory; an Internet of Things (IoT) adaptor unit(or a wireless router, hub, switch or gateway) that receives the datafrom all sensors and organize them in a packet format to be sent to acentral unit; wireless connections between sensor units and internet ofThings (IoT) adaptor unit (or a wireless router, hub, switch orgateway); and a central unit which can be located on a remote serverwhich keeps the hygiene monitoring information from all restaurants'branches. A high level design of the sub-system has been illustrated inFIG. 2.

In another embodiment, instead of using separate temperature sensors forappliances, the system employs smart interfaces to read and downloaddata directly from appliances microcontrollers (for example the one usedin ovens or refrigerators).

The sub-system gathers useful data from all appliances and store them ina database located in the central monitoring unit. Therefore, thecentral monitoring unit captures an informative snapshot of allappliances and room temperatures in any restaurant unit. The reportswould be available in real-time to franchise headquarters and possiblyon the managers' smartphones. The system can also provide real-timealerts whenever the temperatures are not set correctly or when there isa failure in an appliance. Hence, the system is also useful indecreasing the maintenance cost and energy consumption.

In another embodiment, instead of a central unit installed on a remoteserver, each restaurant unit has its own franchise monitoring unit whichwill handle all monitoring task for that specific unit and optionallytransmit reports or feedback to the central monitoring unit which isinstalled in a separate location.

The Internet of Things (IoT) adaptor unit can act as a gateway tocollect data and transmit them over a mobile wireless network.

The Internet of Things adaptor may be compatible with mobile standardssuch as 5G, 4G, LTE, 3GPP, Bluetooth, BTLE, Zigbee, Glowpan, GPRS, orGSM Edge.

The Internet of Things adaptor may also be compatible with communicationstandards defined for wireless Local Area Network (LAN), wirelessMetropolitan Area Network (MAN), wireless Regional Area Networks (RAN)and/or wireless Broadband Wireless Access (BWA) including differentversions of IEEE 802.11, IEEE 802.15, IEEE 802.16, IEEE 802.20 and IEEE802.22, WiFi, WiMax and etc.

In one embodiment, the temperature sensors installed on appliances maybecome enabled based on an adjustable duty cycle on a periodic basis.This helps the sensor device save energy on the sleep cycle asdemonstrated in FIG. 3. The duty cycle and period of wakeup-sleep may bedifferent for different type of sensors. In addition, these parametersmay adaptively be controlled through a feedback from the device battery.This may help the battery require less frequent charging.

In one embodiment, the central database is co-located with the centralcontrol unit and stores all raw data from the sensors. Alternatively,the application server may analyze the data and stores the usefulinformation or aggregated data in the database.

In one embodiment, the temperature sensors have on-chip memories thatstore different temperature values in a specific period of time. Thesevalues will be sent to the Internet of Things (IoT) adaptor unit (or awireless router, hub, switch or gateway) periodically or upon some eventto save energy on the data transmission and to ensure successfuldelivery of data. For example, a temperature sensor inside therefrigerator may be programmed to store the temperature history fromprevious transmission and send it on a burst of communication wheneverthe refrigerator's door is open.

In addition, the application may be developed using readily availableIoT platforms such as ThingSpace, ThingShadow, OpenXC or etc.

Allowed temperature range for each appliance may be set by monitoringstaff based on the appliance's manual and in accordance with hygienecodes dictated by federal or state health organizations. The system willgenerate an alert if the appliances is on for a preset duration of timeand the temperature is not stabilized in the allowed range. It may alsogenerate history graphs of each appliance's temperature over time.Alternatively, these graphs may show the average number of violationsper day. FIG. 4 shows a user interface design for graphical illustrationof appliances' temperatures history during a specified period.

The reports regarding each restaurant unit would be available real-timein franchise headquarters. The system can also provide real-time alertwhenever the temperature is not set correctly or when there is a failurein the appliances. Hence, the system is also useful to decreasemaintenance costs and to ensure that equipment is running effectively.

Optionally, the changes in current and voltage of the appliances may bemeasured and transmitted to the central unit through the Internet ofThings adaptor. This data may be analyzed and used in central monitoringunit to identify a possible failure in the system or the need for amaintenance inspection.

The system may optionally send alert or report to managers' smartphoneon a real time basis through short message service (SMS) offered bymobile operators.

One skillful in the arts would know that similar techniques andapparatus can be used to monitor food safety in any other organizationdealing with food preparation or processing including food markets andsuperstores, catering facilities, food factories, bakeries, fast foodchains, day care kitchens, hospital kitchens, nursery kitchens, and soon.

B) Environment Monitoring Sub-System.

Environment monitoring sub-system is comprised of a plurality oftemperature and humidity sensors installed in different locations of therestaurant including the kitchen, the dining room, the bar table, thebuffet table, etc.; plurality of interface to read the sensors data andpossibly log them in an attached on-chip memory; an Internet of Things(IoT) adaptor unit (or a wireless router, hub, switch or gateway) thatreceive the data from all sensors and organize them in a packet formatto be sent to a central unit; wireless connections between sensor unitsand IoT adaptor unit (or a wireless router, hub, switch or gateway); anda central unit which can be located on a remote server which keeps thehygiene monitoring information from all restaurant branches.

The system may optionally include CO, CO2, CH4, O2, O3, Chlorine and UVsensors to provide feedback and alerts regarding the quality of the air,and possible exposure to harmful sun radiation or toxic material.

The sub-system gathers useful data from different parts of the facilityand store them in a database located in the central monitoring unit.Therefore, the central monitoring unit captures an informative snapshotof the room temperatures and humidly in any part of the restaurants'units. This data is useful to keep the environment incompatible withbacteria and fungus growth. In addition, it may optionally providefeedback regarding the quality of the air in the facility or revealingpoisoning gases such as CO.

In one embodiment, the central database is located in the centralcontrol unit and stores all raw data from the sensors. Alternatively,the application server may analyze the data and only stores the usefulinformation or aggregated data in the database.

The reports would be available in real-time to franchise headquartersand possibly on the managers' smartphones. The system can also providereal-time alerts whenever the temperatures are not set correctly or whenthere is a failure in an HVAC or Heating system. Hence, the system isalso useful in decreasing the maintenance cost and energy consumption.

In another embodiment, instead of a central unit installed on a remoteserver, each restaurant unit would have its own franchise monitoringunit. This unit would handle all monitoring tasks for that specific unitand optionally transmit reports or feedback to the central monitoringunit installed in a remote location.

The Internet of Things adaptor may be compatible with mobile standardssuch as 5G, 4G, LTE, 3GPP, Bluetooth, BTLE, Zigbee, Glowpan, GPRS, orGSM Edge.

The Internet of Things adaptor may also be compatible with communicationstandards defined for wireless Local Area Network (LAN), wirelessMetropolitan Area Network (MAN), wireless Regional Area Networks (RAN)and/or wireless Broadband Wireless Access (BWA) including differentversions of IEEE 802.11, IEEE 802.15, IEEE 802.16, IEEE 802.20 and IEEE802.22, WiFi, WiMax and etc.

In addition, the application may be developed using readily availableIoT platforms such as ThingSpace, ThingShadow, OpenXC, etc.

Acceptable temperature range for each environment may be set bymonitoring staff in accordance to hygiene guidelines provided by healthorganizations. The system will generate alerts if the room temperaturefalls beyond the preset values during or after working hours. It mayalso generate historical graph for temperature or humidity of each room.Alternatively, it may show the average number of violations per day.

The reports regarding each restaurant unit would be available real-timein franchise headquarters. The system can also provide real-time alertswhenever the temperature is not set correctly or when there is HVAC orheating system. Hence, the system is also useful to decrease maintenancecosts and insure that ventilation system is running effectively.

FIG. 5 shows a user interface design for temperature monitoring of theenvironment.

The environment monitoring sub-system may optionally employ smart platesand smart glasses. These plates have temperature and infrared or UVsensors attached to them. The sensors enable them to sense if they areempty and inform the waiter/waitress to ask the patron if she/he needs arefill. In addition, it may record and report the amount of time betweenthe full plate leaving the kitchen hot zone and arriving at the table.The system may optionally give a warning if the full plate is outsidehot/cold zone for a specific period of time. In addition, it mayoptionally monitor temperature of the food on the plate.

In one embodiment, the sensors installed in the environment may becomeenabled based on an adjustable duty cycle on a periodic basis. Thishelps the sensor device to save energy on the sleep cycle asdemonstrated in FIG. 3. The duty cycle and period of wakeup-sleep may bedifferent for different types of sensors. In addition, these parametersmay adaptively be controlled through a feedback from the device battery.This may help the battery require less frequent charging.

In one embodiment, environment sensors have on-chip memories that storetheir measured values in a specific period of time. These values will besent to the Internet of Things (IoT) adaptor unit (or a wireless router,hub, switch or gateway) periodically or upon some event to save energyon the data transmission and to ensure successful delivery of data. Forexample, a CO or a humidity sensor may be programmed to store itsmeasurements from previous transmission and only send it whenever thecurrent measured value is over some threshold or whenever its bufferbecomes full. In another example, a temperature sensor installed on thebuffet table may start transmitting the temperature stored value if itsbuffer becomes full or the temperature falls beyond the acceptablerange.

In addition, the data from the buffer may be transmitted to the centralunit on a burst of communication to save energy on the transmission.

The environment monitoring sub-system may be combined with appliancemonitoring sub-system to provide a more comprehensive feedback to themanagers and certified food safety managers.

The system may optionally send alert or report to managers' smartphoneon a real time basis through short message service (SMS) offered bymobile operators.

One skillful in the arts knows that similar techniques and apparatus canbe used to monitor food safety in any other organization dealing withfood preparation or processing including food markets and superstores,catering facilities, food factories, bakeries, fast food chains, daycare kitchens, hospital kitchens, nursery kitchens and so on.

C) Staff Monitoring Sub-System.

This sub-system contains methods for automatically checking the staffcompliance with hand-washing codes defined by health organizations inrestaurants and food processing facilities without jeopardizing anyone'sprivacy.

In chain restaurants and grocery stores. Although there are certainprocedures and guidelines in place to follow food safety regulations,they do not have any tangible mechanisms to guarantee fulfillment ofthose guidelines in a single franchise other than random inspections. Sothe same sub-system would benefit restaurantours to have more controlover their branches' food processing and hygiene.

The sub-system comprise of radio frequency tags or beacons worn byorganization staff (for example RFiD or Bluetooth Tags); a plurality ofRF tag readers or base-stations installed on different locations in therestaurant; infrared/proximity/motion/microphone/sonar touch sensorsinstalled over the faucet and dispenser; an Internet of Things (IoT)adaptor or gateway unit (or a wireless router, hub, switch or gateway)that receives the data from all sensors and organize them in a packetformat to be sent to a central unit; wireless connections between RF tagreaders or sensor units and Internet of Things (IoT) adaptor unit (or awireless router, hub, switch or gateway); a central unit which can belocated on a remote server which keeps the hygiene monitoringinformation from all restaurants branches in a database; and thealgorithm and applications which allow owners of restaurants to monitorthe hygiene compliance in each individual franchise.

The staff were supposed to wear radio frequency tags which would be usedto identify their movements in the unit. The system generates a flagwhenever the employee leaves kitchen station or goes to the restroom andwill not clear the flag unless that person stands behind the faucet fora specific period of time, uses the dispenser, and rubs her/his handsproperly.

In one embodiment, these radio frequency tags can be worn on the users'shoe (either built into the shoe, built into the insole, or attached tothe exterior of the shoe). Several tag reader units would be installedon each specific area of interest, for example kitchen, restaurant'sdining room, restroom area and in front of the faucets. The tag readersmay be installed on the ground or close to the ground to make thedistance between RF tags and reader independent from the height of theperson. Several infrared units will be installed on the faucet anddispenser. These units have small signal processing/microcontrollerchips attached to them which can calculate other data like the durationthat the faucet was open and report it to the central monitoring systemthrough the IoT adaptor (or a wireless router, hub, switch or gateway).

In one embodiment, the central database is located in the centralcontrol unit and stores all raw data from the sensors. Alternatively,the application server may analyze the data and only stores the usefulinformation or aggregated data in the database.

In an alternative embodiment the data received from RF beacons at basestations will be used to localize and track the employee movement in theorganization. This data may be used in conjunction with the map of theunit to identify and log which room has been visited by the user andwhen. The localization may be done through, for example, measuringreceived signal strength indicator (RSSI) of the RF beacon in multiplefixed base stations installed around the facility (FIG. 6), normalizingthe values with the transmit power of the beacon, querying anRSSI-distance mapping database to estimate the distance of the user fromeach fixed base station, and using trilateration/multilaterationtechniques.

In an alternative implementation, two or more tags are worn by the userin different parts of the body as illustrated in FIGS. 7-8 and areference RSSI would be calculated from a combination of RSSI valuesfrom these tags before querying the RSSI-distance mapping database. Forexample, the larger RSSI value from these two could be selected as thereference RSSI to query the mapping database to find correspondingdistance.

RSSI _(ref)=max(RSSI ₁ , RSSI ₂)

In an alternative implementation, to reduce the effect of noise andfading a time average of RSSI values would be used to calculate RSSIreference values. This scheme may be useful to improve the accuracy ofthe localization technique.

RSSI_(ref)=AVERAGE (RSSI_(t))

In addition, if active tags selected for implementation, they mayoptionally use energy harvesting techniques (for example from a solar ormotion energy source), to lengthen the battery life.

In another embodiment, the relative distance and location of the tagswould be evaluated based on signals transmitted from plurality oftransmitter antennas on the RF beacon (or RF tag) to plurality ofreceiver antennas on the RF tag reader. For example, the RSSI matrixcalculated from each signal traveling between each transmitter and eachreceiver signal may be used to estimate the distance from the center oftransmitter antennas to the center of receiver antennas (FIG. 9). Thisscheme may be useful on mitigating the effect of fading, noise and otheruncertainties on RF signals.

Optionally, the same techniques and methods described for localizationmay be employed using acoustic/sonar transmitters and receivers insteadof radio frequency beacons and receivers.

Infrared/proximity/motion/touch/microphone/sonar sensors installed overthe faucet and dispenser alongside a radio frequency reader installed inthe vicinity of the faucet may be employed to identify who stands behindthe faucet, whether the person robbed his/her hands properly duringwashing or not, if the faucet was open during washing and with what flowstrength, if the person uses soap, and how long each process has takento be completed. They may also be used to change the status of thesensor from sleep to ready (or wakeup) status so as to save energy whenno one is around.

FIG. 10 shows a detailed overview of the washing-hand compliancesub-system.

In one embodiment, the sensors installed over the faucet and dispenser(or the radio frequency readers) may become enabled based on anadjustable duty cycle on a periodic basis. This helps the sensor deviceto save energy on the sleep cycle as demonstrated in FIG. 3. The dutycycle and period of wakeup-sleep may be different for different types ofsensors. In addition, these parameters may adaptively be controlledthrough a feedback from the device battery. This may help the batteryrequire less frequent charging.

The central monitoring center will group the events based on thereceived time stamp and interpret the behavior of the staff to extractif he/she has washed their hands after leaving the kitchen and with whatquality (quality will be determined from the time the faucet was open,if they robbed their hand properly and if she/he has used dispenser toget soap). The central monitoring unit will then provide alert andreport about the level of hand-washing compliance among the employees ofeach restaurant unit in accordance with hygiene codes dictated byappropriate health organization. The system may optionally log ahistorical graph of the number of violations by each individual orrestaurant unit.

FIG. 11 shows an example of how information about the employee'shand-washing behavior may be inferred from sensed data by analyzing thesignals from the sensors and considering the duration and the sequenceof events.

The Internet of Things (IoT) adaptor unit can act as a gateway tocollect data and transmit them over mobile wireless network. The mobilenetwork may be one which is compatible with mobile standards such as 5G,4G, LTE, 3GPP, Bluetooth, BTLE, Zig bee, Glowpan, GPRS, or GSM Edge.

The Internet of Things adaptor may also be compatible with communicationstandards defined for wireless Local Area Network (LAN), wirelessMetropolitan Area Network (MAN), wireless Regional Area Networks (RAN)and/or wireless Broadband Wireless Access (BWA) including differentversions of IEEE 802.11, IEEE 802.15, IEEE 802.16, IEEE 802.20 and IEEE802.22, WiFi, WiMax and etc.

The reports regarding each restaurant unit would be available real-timein franchise headquarters (regardless of their distance from). Thesystem can also provide real-time alerts whenever an employee does notmeet their standards. In addition, the system may use internet protocoland applications designed for smartphone, tablets or PCs to provide themanager of each restaurant unit or the corporate managers access to thereal-time feedback and reports.

The software applications may be developed using readily available IoTplatforms such as ThingSpace, ThingShadow, OpenXC or etc.

The sub-system not only is useful for hygiene control but may optionallyprovide feedback for staff management. This could be done for example bytracking how much time a staff member spends in different parts of therestaurant and how active they were in serving the customers.

FIG. 12 illustrates a front-end hygiene monitoring app designed todisplay reports and alerts on managers' mobile device.

The system may optionally use any other RF enabled tag such as Bluetoothtag instead of RFiD tags. In addition, the system may employ twodifferent types of tags simultaneously to increase accuracy of stafflocalization. Moreover, a passive or active RFiD tags or one that useenergy harvesting, (for example from a solar or motion energy source)may be used depending on the economy of the solution and specific clientrequirement.

The system optionally may remind the staff to wash their hands aftergoing to restroom, leaving the kitchen station, or upon starting thework shift.

One skillful in the arts knows that similar techniques and apparatus canbe used to monitor food safety in any other organization dealing withfood preparation or processing including food markets and superstores,catering facilities, food factories, bakeries, fast food chains, daycare kitchens, hospital kitchens, nursery kitchens and so on.

D) Automatic Food labeling Sub-System.

Our system has an automatic food expiration labeling system which canextract staff ID from their radio frequency tag (for example RFiD orBluetooth tag) and generate the label in an easy, fast way on anin-house label printer.

The staff may gesture his/her radio frequency tag in front of a tagreader attached to a label printer. The reader will communicate the tagID to a staff database and extract the name of the person who is openingthe new can of food. Then the labeling sub-system will generate a labelwhich contains at least the name of the person, the time and day thatthe can is opened, and an expiration date for the can as illustrated inFIG. 13.

The expiration date for the can will be calculated from another databasebased on the type of food in the can. The type of food in the can willbe determined by the automatic food labeler either by scanning the barcode of the can and searching it in a large database containing allpossible food ingredients in the kitchen, or will be communicated by theuser who would select it from a dropdown menu on the system touchscreen(or touchtone) or enter it by pressing buttons on an attached keyboard.Alternatively, the user may pronounce the name of the food in front of amicrophone and the system would register it using a speech recognitiontechnique. Optionally, the user may provide the system with the durationthat the food will not be expired directly instead of indicating thetype of food.

The automatic food labeler may optionally generate a unique bar code onthe label. The system may also include a bar code reader and aninventory management system to track the storage and disposal of openedcans and food. In this implementation, the inventory system keeps trackof opened cans and their expiration time. The staff will be asked toscan the bar code in the bar code reader before throwing the can in atrash or washing the container. Thus, the inventory management systemkeep track of the number of opened cans and other containers which areexpired or close to expiration and generate a report for the manager.The system may also alert the kitchen or restaurant manager by providinga report about the expired food being kept in the refrigerators. It mayalso provide them with a list of opened cans or containers that containfoods which are close to be expired. This report helps the restaurantmanager to manage usage or disposal of them to avoid spread of fungusand bacteria in the refrigerator. The inventory system may provide thealert or the report to manager's smartphone, tablets or desktop throughweb services, smart apps or short message service.

In one embodiment, the data of all generated labels will be stored inthe central database for further reference.

With our system in place, major elements of organization would beconnected through IoT platforms and provide constant feedback about eachfranchise unit which can be logged and used as a basis for first-tierinspection. Additionally, while it does not replace the necessity ofin-person and un-announced inspections, it helps health organizations tohave a better view of the food safety situation in each food processingunit on continuous basis.

FIG. 14 shows an example of a user interface design for combinedappliances and environment monitoring system capable of displayingreports and alerts on managers' mobile device.

One skillful in the arts knows that similar techniques and apparatus canbe used to generate automatic labels and monitor expiring medicine andmedical materials (such as suture threads, anesthesia medicine) inhospitals and health provider facilities. In addition, similar hygienemonitoring techniques and apparatus may be used to monitor and reducethe spread of contamination between units and from health care providersto patients.

1. A hygiene monitoring system for determining the compliance of a user with respect to a hygiene standard, said system comprising: (a) a radio frequency (RF) tag configured for identifying a user by an identity; (b) a first sensor configured for detecting the usage of a soap dispenser, wherein said first sensor is disposed within the range of detection of said RF tag by an RF tag reader; (c) a second sensor configured for detecting the duration a faucet is utilized, wherein said second sensor is disposed within the range of detection of said RF tag by the tag reader, and (d) a processor configured for determining the compliance of the user of the hygiene standard, wherein if said first sensor indicated the detection of the usage of the soap dispenser and if said second sensor indicated the duration the faucet is utilized exceeds a threshold, the user of the identity is considered to have complied with the hygiene standard.
 2. The system of claim 1, wherein at least one of said first and second sensors become enabled on an adjustable duty cycle on a periodic basis.
 3. The system of claim 1, wherein the second sensor is an acoustic sensor.
 4. The system of claim 1, wherein the second sensor is a motion sensor.
 5. The system of claim 1, wherein a second RF tag reader placed in a second location which is distant from the location of the first RF tag reader; and Wherein the second RF tag reader identify if the user has visited the second location prior to standing in the vicinity of the first RF tag reader.
 6. The system of claim 3 wherein the signal from the acoustic sensor is analyzed to show if the user rubs hands together under the water flow properly.
 7. The system of claim 1, wherein the data from the first and second sensors in conjunction with the data from the RF tag reader are used by a central processor to infer a sequence of events along with their time stamps.
 8. The system of claim 7, wherein the sequence of events and their timestamps will be used by the central processor to quantify the quality of washing hands by the user.
 9. The system of claim 7, wherein the central unit activate a flag if the user visited the second location and deactivate the flag only if the user stands by the faucet and is compiled with the hygiene standards.
 10. The system of claim 1, wherein the user RF tag is attached to the user's shoe.
 11. The system of claim 2, wherein the duty cycle and period of enabling and disabling is different for different types of sensors.
 12. The system of claim 2, wherein the duty cycle and period of enabling and disabling is adaptively controlled through a feedback from the sensor battery.
 13. The system of claim 9, wherein the central monitoring unit provides an alert if hygiene code is violated by the user.
 14. The system of claim 1, wherein more than one type of RF tags are attached to the user, to increase the accuracy of user localization by the system.
 15. The system of claim 1, wherein the RF tag is of energy harvesting type.
 16. The system of claim 1 further comprising: One or more temperature sensors installed on or inside restaurant appliances; An internet of things (IoT) gateway where data from said sensors is received through a wireless link, and retransmitted over a second wireless communication link to the central processor; wherein each of said temperature sensors has, a memory chip and a wireless transceiver attached to it, and stores a unique IP address; and wherein said temperature sensors measure the temperature on an adjustable duty cycle based on a first period and buffer their measured temperatures in their memory chips; and wherein said temperature sensors transmit said buffered temperatures to said internet of things (IoT) gateway periodically based on a second period; and wherein said first period of measurement is different from said second period of transmission of buffered temperatures to the IoT gateway; and wherein the adjustable duty cycle and period of temperature measurement are different for different type of temperature sensors. 